This advanced level of processing features more extreme taste profile, surely coming from fermentation and the processing of these super extra-ordinary coffees. You often find boozy, funky or have cinnamon flavours, over ripe fruits and an intense aroma.
Mango. Chocolate Ganache.
Diego Horta is a young producer whose reputation has quickly soared, combining modern Colombian methods with a true passion for terroir. After inheriting the family estate in Huila, he has dedicated himself to curating exceptional coffees. This intense Anaerobic lot is deep with sweetness and funky fruit.
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Anaerobic processing brings intense fruit notes to the Colombia varietal. Once brewed, expect mango, passion fruit, and blueberry. The full, rich sweetness is like chocolate ganache and violet, with gentle acidity like red wine.
El Rincón, the farm Diego inherited from his parents, was named because it is situated between the union of two mountains that form an angle; this particularity makes the farm have a unique environment. There is a forest reserve on the farm that gives rise to a stream that supplies water to the El Encanto sidewalk.
Diego and his family began producing high-quality coffees in 2013. When he finished school, he decided to specialise in coffee because he saw the need to seek an economic activity that would guarantee tranquility for his family. Diego is currently a producer, taster, and barista in the town square, where he sells a portion of his coffee.


Across Colombia, producers are using processing methods to achieve amazing flavour profiles. This lot underwent anaerobic fermentation in bags for 160 hours. The whole cherries were then dried. The result is a coffee with distinct flavour, sweetness, and texture.
Not the first time i ordered this coffee, love the mix of funky and sweet flavours
I like
Like the accidity!
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